Grease 4 ramekins with butter, scoop in some parmesan cheese or breadcrumbs (whichever you prefer/have available) and rotate so it provides a thin coating on the sides. Tap out any excess

Warm a saucepan over a low heat and melt the butter. Add the flour to make a roux and then gradually add in the milk to make a white sauce. Increase the temperature a little and stir continuously until thickened then set to the side to cool

Crack the eggs and separate the white from the yolks. Mix the yolks, mustard and grated cheese in with the cooled white sauce and whisk the whites in a bowl until soft peaks form

Gently fold the whites into the mixture and divide it equally between the four ramekins

Cook in the oven for approximately 25 minutes until well risen and browning

Serve

Top Soufflé Tips

Use room temperature eggs as this makes them easier to whisk

Remove any excess mixture from the pot edges and run a palette knife around the rim to help it rise while cooking

Opt for the lower shelf in the oven if possible

Don’t open the oven when the soufflé is cooking as this may cause it to sink – wait until it is done